Sorghum, Rice & Quinoa SD Bâtard
My last sourdough starter had an unfortunate accident in which it ended up all over my kitchen floor, along with pieces of its glass container. So, I started a new one and yesterday it was ready to use. I fed it about 2 hours before making this recipe. It turned out really great! Nice and reasonably light with a good amount of sour flavour.
- 150g 100% hydration starter (mine is mainly rice and sorghum flour, with a little red teff)
- 400g water
- 21g psyllium husks
- 11g salt
- 110g corn starch
- 110g stone-ground white rice flour
- 150g sorghum flour
- 40g very coarsley ground quinoa (I just bashed it up in a mortar and pestle)
- Brown rice milk, for glazing (optional, but gives a more attractive finish)
- Dilute the starter in the water and whisk in psylliu until emulsified.
- Leave covered for 30 minutes.
- Sprinkle over salt.
- Mix together the flours and quinoa.
- Add to the starter mix and knead until it comes together to form a dough.
Note: You only need to knead until it comes together, as gluten free bread does not require development of the gluten strands through kneading - just make sure it's well mixed and smooth.
- Form a ball and leave to rise in the fridge overnight in a covered and oiled container.
- The next day, knock back the dough and form into two bâtards.
- Cover and leave to prove for an hour.
- While the bread is proving, preheat the oven with a stone to full temp (This is 250c on my oven).
- Uncover the loaves, brush with a little brown rice milk, slash and transfer to the oven.
- Bake for about 25 minutes, turning halfway through if neccassary, until a dark reddish brown colour is acheived.
- Leave to cool COMPLETELY before cutting the bread, otherwise the texture will be gummy.